Australian Lemons preserved in salt. To use Preserved Lemons simply wash and dice skin finely and add to Moroccan tagines or curry dish. Ingredients: lemons, lemon juice, salt Surprise in a jar! Traditionally used in North African cuisine, brilliant served with seafood, poultry,meats or risotto. Great chopped in salads, dressings and marinades.
Preserved lemons are one of my favourite kitchen staples. Featured in Ottolenghi's SIMPLE top 10 ingredients
What are preserved lemons?
Preserved Lemons are created from lemons that have been salted, dried and then soaked in oil or vinegar or just in the brine. Preserving lemons dates back to ancient Egypt where they were used to preserve meat. These days, they're making their mark in modern cuisine—not just in Middle Eastern dishes but also in Asian cuisines.
There are many reasons why we love preserved lemons. They don't spoil easily, they last longer than fresh lemons, and they can be stored in both airtight containers and refrigerators. But perhaps the biggest reason is that they taste amazing.
How to use preserved lemons
Firstly you can search for recipes using preserved lemons, however, here are some of our favourite tips...
Make preserved lemon butter: Mix finely chopped preserved lemons with softened butter, and use it to season fish, chicken, or vegetables. It's a great way to add a burst of tangy flavour to any dish.
Add them to salads: Preserved lemons are a great addition to salads, particularly those with grains, like couscous or quinoa. Chop them finely and toss them with your favourite greens, nuts, and a drizzle of olive oil.
Use in marinades: Add finely chopped preserved lemons to your favourite marinade recipe for chicken, fish, or lamb. The preserved lemons will add a unique tanginess to the dish.
Make preserved lemon hummus: Blend chickpeas, tahini, garlic, olive oil, and finely chopped preserved lemons in a food processor. It's a great twist on traditional hummus, and pairs well with fresh pita bread.
Add to stews and soups: Preserved lemons are a great addition to soups and stews, particularly those with meat or legumes. Simply chop them finely and add them to the pot for a tangy kick.
Make preserved lemon pesto: Blend fresh basil, pine nuts, garlic, olive oil, and finely chopped preserved lemons in a food processor. It's a unique twist on traditional pesto, and pairs well with pasta or grilled vegetables.
